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Recipe Monday: Banana Bread

August 27, 2012

A favorite quick bread of ours is my banana bread. It’s just… absolutely delicious. It’s moist, dense, and banana-y. I’m not a fan of bananas usually, unless they’re sliced into a bowl of cream and sugar, but this bread… ooo. Oddly, I like it the next day, sliced thickly, with a thick layer of cool (not cold) butter. XD Now, I want to make banana bread.

2C flour
1tsp baking soda
1/4tsp salt
1/2C butter, softened
3/4C brown sugar
1/4C raw sugar
1/2tsp cinnamon
3 eggs
3C mashed bananas

Preheat your oven to 350F and prep your loaf pan (this works best in a 9″x5″ loaf pan). I tend to butter and flour my pan, as it adds a lovely crust to the loaf, but you could use an oil spray.

In a bowl, combine the butter and two sugars. Cream together until the butter is light and fluffy. I use my hand mixer or my KitchenAid to do this. Creaming butter and sugar by hand is a pain in the ass. Add the eggs and bananas, mix thoroughly. Add all the dry ingredients and stir until just combined. Don’t over mix the quick bread. Pour the batter into the waiting pan. I like to top mine with some more raw sugar to give the top crust a sweet crunch.

Bake for an hour, and then check the loaf with a skewer. If the skewer comes out clean, it’s done. If not, leave it in, checking every five minutes until the loaf is cooked. Let cook half an hour in the pan, turn it out, and cool completely on a cooling rack. The loaf, wrapped in plastic cling, will keep about five days, but it’s best the day of or the day after baking.

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